FOR MEATBALLS:

1 egg, slightly beaten
1/4 c. cornmeal
1/2 c. chopped onion
1 (4 oz.) can green chili pepper, chopped (1/2 for meatballs, 1/2 for broth)
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. oregano, crushed
1 lb. ground round

FOR BROTH:

3 c. water
1 (16 oz.) can tomatoes, crushed
1 (8 oz.) can tomato sauce
1/3 c. chopped onion
1 clove garlic, minced
1 tbsp. sugar
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano, crushed

In mixing bowl combine egg, onion, cornmeal, 2 oz. chili peppers, garlic, salt, oregano, pepper and ground beef. Mix well. Using rounded teaspoons shape into balls and set aside.

In large saucepan or Dutch oven combine: water, crushed tomatoes, tomato sauce, remaining onion, remaining chili peppers, garlic, sugar, chili powder, remaining salt, pepper, and oregano. Bring to boiling. Add unbrowned meatballs. Return to boiling. Cover and reduce heat and simmer 30 minutes. This is a recipe from my neighbor Cherie that we enjoy.